In a small saucepan combine 2 cups water and 1 cup dried hibiscus flowers. Bring to a gentle simmer over medium heat, then remove from heat. Cover and steep 15 minutes to extract color and flavor.

Strain and sweeten

Strain the steeped hibiscus through a fine mesh sieve or cheesecloth into a clean container, pressing on solids to extract liquid. Discard solids. Return the strained hibiscus infusion to the saucepan.

Dissolve sugar and finish

Add 1 cup granulated sugar and a pinch of salt to the infusion. Warm gently over low heat, stirring until sugar dissolves (do not boil). Remove from heat and stir in 2 tablespoons fresh lemon juice. Cool to room temperature, then refrigerate in a sealed jar. Syrup will keep 2–3 weeks refrigerated.

Spritz Assembly (per 1 cocktail)

Chill glass

Chill a wine glass or large stemmed glass in the freezer for 5–10 minutes or fill with ice to chill and discard before assembly.

Build the spritz

Fill the glass with fresh ice (about 1 cup). Add 1.5 oz hibiscus syrup and 0.5 tablespoons fresh lemon juice. Pour in 3 oz chilled dry sparkling wine, then top with 1 oz club soda. Stir gently once or twice to combine without losing too much fizz.

Garnish and serve

Garnish with a lemon wheel (or dehydrated citrus) on the rim and an optional sprig of fresh mint. Serve immediately while sparkling.